<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="443817" val="80695">白灼基围虾</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鲜活基围虾</a></label></span><span class='right'>500g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">葱白</a></label></span><span class='right'>3-5小段儿</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>3-5片儿</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">白酒</label></span><span class='right'>15ml</span>
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					<h2>白灼基围虾的做法步骤</h2>
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							<p><span class="fwb">1.</span> 炒锅烧干，加入适量橄榄油，烧至6成热</p>
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							<p><span class="fwb">2.</span> 油锅中加入葱白、姜片起锅，稍翻动出香，倒入白酒，再加入适量清水（一斤虾大概用一大碗水，这个水量是刚好全部没过虾）。<br />注意：一定要水滚开以后，放进基围虾灼熟</p>
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							<p><span class="fwb">3.</span> 出锅后的基围虾，直接浸入冰水中泡片刻（约3分钟），然后再将基围虾捞出装盘。</p>
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							<p><span class="fwb">4.</span> 虾出锅后，根据自己口味蘸取喜欢的酱料是用即可。我喜欢什么都不蘸，清口吃！</p>
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					<h2>小贴士</h2>
					<p>1、用葱姜起锅，还要加入白酒，都是为了去虾的腥味；如果只用白水灼熟的话，就会非常的腥。<br />2、用冰水浸泡过的吃法，让夏季的白灼基围虾虾肉口感更加劲道、鲜美，还有丝丝凉气在口中，非常清爽！</p>
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